Brownie, meet cheesecake. Cheesecake, meet brownie. Two of America’s most beloved desserts combine to create a showstopper of a sweet. Now you never have to pick just one.
| Level: | Easy |
| Total: | 12 hr 20 min |
| Active: | 2 hr 15 min |
| Yield: | 8 servings |
Ingredients
- Nonstick baking spray
- 3/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoons fine salt
- 1 stick (8 tablespoons) unsalted butter
- 2 ounces semisweet or bittersweet chocolate, chopped
- 1 cup sugar
- 2 large eggs, slightly beaten
- 16 ounces cream cheese, at room temperature
- 2/3 cup sugar
- 2/3 cup sour cream
- 3 large eggs, slightly beaten
- 1 teaspoon vanilla extract
- Chocolate syrup, for garnish
- Whipped cream, for garnish
Instructions
- For the brownies: Preheat the oven to 350 degrees F. Spray a 10-inch springform pan with nonstick baking spray.
- Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until completely melted, then let cool for 10 minutes. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour brownie batter into the prepared pan and tap the pan gently to ensure the batter is even. Bake until the top is set and the edges start to pull away from the sides of the pan, about 30 minutes. Remove from the oven and let cool completely on a baking rack.
- For the cheesecake: Meanwhile, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until light and fluffy, about 2 minutes. Add the sour cream and mix until just incorporated. Stir in the eggs and vanilla extract by hand, one by one, taking care not to overmix or your cheesecake will turn into a souffle.
- Wrap the bottom of the pan and up the sides with foil and place in a roasting pan. Pour the cheesecake batter on top of the brownie layer and spread it evenly on top. Fill the roasting pan with water until it reaches halfway up the side of the springform pan. Bake until the center is jiggly but the surface is set, about 1 hour. Turn off the oven and leave the cheesecake inside for 30 minutes.
- Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to release from the pan. Let rest on a baking rack until completely cool. Cover and refrigerate for 8 hours or up to overnight before serving.
- Slice and garnish each slice with chocolate syrup and whipped cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 625 |
| Total Fat | 40 g |
| Saturated Fat | 23 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 1 g |
| Sugar | 48 g |
| Protein | 10 g |
| Cholesterol | 215 mg |
| Sodium | 304 mg |
Reviews
Me & my Mom can’t get enough of this cheesecake!
OK I cheated. Are used a Betty Crocker delights supreme triple chunk brownie mix. I spread that in a 9 x 13 pan that had been lined with parchment paper. And then I set it in the refrigerator for 30 minutes while I whip together the cheesecake filling I did not pre-cook. It turned out just fine and not dry. We’ll make this again but I do believe the addition of the whip cream and the chocolate and of course I had to go a little bit further and also drizzled some caramel topping on it as well.
I halved the recipe to make 24 mini cheesecake brownies and one small one. I added rose petal jam to the cheesecake mixture and vanilla extract to both. These were a hit at a neighborhood cookout.
Used my preferred brownie recipe (halved), but followed the rest of the baking instructions. Turned out perfect, I would attach a picture if I could!
Able to mix entirely by hand, also! Just be sure you’ve softened your cream cheese. ✨ Chow!
Easy prep. Recommend a 9” Springform Pan.
Make the brownie bottom the evening before and let cool.
In the morning, the cheesecake filling goes together quickly and remoisturizes the brownie bottom nicely.
*Rather than water bath, cover top with a light cover to hold in steam. Custard comes out beautiful.
Add strawberries or raspberries for a nice addition. It goes great with chocolate syrup.
Make the brownie bottom the evening before and let cool.
In the morning, the cheesecake filling goes together quickly and remoisturizes the brownie bottom nicely.
*Rather than water bath, cover top with a light cover to hold in steam. Custard comes out beautiful.
Add strawberries or raspberries for a nice addition. It goes great with chocolate syrup.
Follow the cooking instructions in recipe exactly in a 9” pan.
I made this for Thanksgiving and we loved the combination of brownie and cheesecake. My brownie layer was a bit dry after completed but I made a blueberry compote which helped. The cheesecake layer was not as thick as pictured, so next time I will use a smaller diameter pan. Overall, I recommend this recipe and will make again. Yum-O!
Really good
The texture of this is divine. The brownie crust does not dry out. It does lack some flavor though. I’ll make it again and add some espresso powder, vanilla bean, maybe some coffee liquor. The cheesecake part is a little eggy tasting. Overall though great recipe and I’d make it again.
This is the best cheesecake I’ve ever eaten! My friends and family love to eat it. It is a great birthday present!
Definitely a decadent cheesecake, but very easy and impressive looking for company. All in all a big fan of those recipe.